EP1361803B1 - Composition aromatique et/ou de parfum encapsulee - Google Patents

Composition aromatique et/ou de parfum encapsulee Download PDF

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Publication number
EP1361803B1
EP1361803B1 EP02710248A EP02710248A EP1361803B1 EP 1361803 B1 EP1361803 B1 EP 1361803B1 EP 02710248 A EP02710248 A EP 02710248A EP 02710248 A EP02710248 A EP 02710248A EP 1361803 B1 EP1361803 B1 EP 1361803B1
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EP
European Patent Office
Prior art keywords
agar
delivery system
composition
flavor
matrix
Prior art date
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Expired - Lifetime
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EP02710248A
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German (de)
English (en)
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EP1361803A1 (fr
Inventor
Robert C. Mciver
Florin Vlad
Robert A. Golding Jr.
Travis D. Leichssenring
Daniel Benczedi
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Firmenich SA
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Firmenich SA
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/22—Carbohydrates or derivatives thereof
    • C11D3/222—Natural or synthetic polysaccharides, e.g. cellulose, starch, gum, alginic acid or cyclodextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/11—Encapsulated compositions
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A61K8/732—Starch; Amylose; Amylopectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9794—Liliopsida [monocotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q13/00—Formulations or additives for perfume preparations
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D17/00—Detergent materials or soaps characterised by their shape or physical properties
    • C11D17/0034—Fixed on a solid conventional detergent ingredient
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D17/00—Detergent materials or soaps characterised by their shape or physical properties
    • C11D17/0039—Coated compositions or coated components in the compositions, (micro)capsules
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/22—Carbohydrates or derivatives thereof
    • C11D3/221—Mono, di- or trisaccharides or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/50—Perfumes
    • C11D3/502—Protected perfumes
    • C11D3/505—Protected perfumes encapsulated or adsorbed on a carrier, e.g. zeolite or clay
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D9/00—Compositions of detergents based essentially on soap
    • C11D9/04—Compositions of detergents based essentially on soap containing compounding ingredients other than soaps
    • C11D9/44—Perfumes; Colouring materials; Brightening agents ; Bleaching agents
    • C11D9/442—Perfumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
    • A61K2800/56—Compounds, absorbed onto or entrapped into a solid carrier, e.g. encapsulated perfumes, inclusion compounds, sustained release forms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q15/00—Anti-perspirants or body deodorants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/10—Washing or bathing preparations
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q5/00—Preparations for care of the hair
    • A61Q5/02—Preparations for cleaning the hair

Definitions

  • the present invention relates to the flavor and fragrance industry. It concerns more particularly an encapsulated system consisting of an extruded product, particularly stable in an aqueous environment and which is capable of releasing a flavoring or perfuming ingredient or composition in a controlled manner, under specific conditions such as for instance shear force or heat.
  • Encapsulated systems represent an important technology for the flavor and fragrance industry.
  • Encapsulated systems are designed so as to achieve two kinds of objectives.
  • the first goal typically sought is related to the function of protection of the ingredients covered by such systems.
  • these systems must be capable of protecting an active material there-encapsulated from different types of "aggressions" such as oxidation or moisture.
  • the stabilization of these systems constitutes therefore a critical issue in the field.
  • Another objective always targeted for an encapsulated system consists in controlling in an appropriate way (depending on the final application) the release of the active ingredient or composition encapsulated.
  • the active ingredient is volatile, it may be of much importance to sustain and control its release during a prolonged period of time.
  • US 3,704,137 which describes an essential oil composition formed by mixing an oil with an antioxidant, separately mixing water, sucrose and hydrolysed cereal solids with DE below 20, emulsifying the two mixtures together, extruding the resulting mixture in the form of rods into a solvent, removing the excess solvent and finally adding an anti-caking agent.
  • the present invention offers a product with a retarded flavor or fragrance release in water, and which is an improvement of standard extrusion technology such as disclosed in the above-mentioned patent literature as well as in other documents cited below.
  • standard extrusion technology such as disclosed in the above-mentioned patent literature as well as in other documents cited below.
  • Said system is based on the use of agar agar in its matrix composition.
  • agar agar is often cited and used either as a coating material, or as a binder or granulating agent.
  • Agar agar is part of the family of hydrocolloids, also referred as gums.
  • Hydrocolloids are long-chain high molecular weight polymers that disperse and hydrate in water to give a thickening and sometimes a gelling effect.
  • WO 99/27798 which describes improved chewing gum formulations including sodium bicarbonate and Aspartame ® in an encapsulated form, discloses agar agar in a list of coating ingredients, said list also comprising in particular dextrin, modified starch, acacia or maltodextrin.
  • agar agar is also cited in some documents as being used as a granulating agent.
  • US 4,911,934 which also describes a chewing gum composition including encapsulated sweeteners and having an extended flavor release, discloses the use of agar agar as a granulating agent, capable of causing agglomeration or aggregation of the sweetening agent particles.
  • agar agar has a widespread use in foods as stabilizer, thickener, humectant and surface finisher. Like many other colloids, agar agar also has film forming and bioadhesive properties. However, although other hydrocolloids are frequently cited in specific examples of the patent literature, agar agar only appears as part of the all encompassing list of gums, hydrocolloids, film forming agents and bioadhesives and is disclosed generally as a possible useful material, but not specifically exemplified.
  • agar agar is a very useful matrix material and provides particularly advantageous effects on extruded systems, stabilising them in an aqueous environment and improving the retention of the active ingredient or composition there-encapsulated.
  • the present invention thus relates to a granular delivery system comprising a flavor or fragrance ingredient or composition distributed as droplets throughout a matrix of polymeric carriers, wherein said carriers comprise at least a carbohydrate material and from 1 to 7% of prehydrated agar agar, based on the dried weight of the granular system, i.e. of the extruded product.
  • the system of the present invention presents many advantages.
  • the incorporation of agar agar in such specific proportions advantageously prevents the release of the flavor or fragrance ingredient or composition, hereafter referred to as the "active" ingredient in an aqueous environment.
  • the delivery system of the invention in the form of particles, rehydrates and rapidly forms an agar agar-carbohydrate gel structure which physically traps the active ingredient, usually in the form of oil droplets.
  • the system of the present invention allows the retention of the flavor within the particles in applications where water is present, until shear or heat are applied to cause release of the active ingredient.
  • chewy sweets constitute the most typical example in which the carrier is expected to release the active ingredient only upon chewing, thus providing flavor hot spots and further avoiding an early exposure of the flavor to the fats contained in these products.
  • the diffusion of the active ingredient from the particles may take several hours depending on the external environment and the invention thus provides an interesting controlled release system, in applications related to functional perfumery.
  • composition of the matrix according to the present invention is adapted, from a process point of view, to be extruded according to usual techniques.
  • “usual extrusion techniques” we mean here methods according to which, typically, an aqueous carbohydrate melt, the active material and an optional emulsifier are allowed to form an homogeneous emulsion, which is extruded under pressure through a die plate and then cooled to form a solid product containing the active material, dispersed as fine droplets.
  • the active materials advantageously encapsulated according to the invention can be selected among all the current flavor and fragrance materials, which are preferably hydrophobic. Hydrophilic components may also be used, but their release may be less retarded as a function of their partition in the outer aqueous environment.
  • the examples given hereafter are meant to illustrate a variety of embodiments of the invention but are not to be interpreted as limiting the latter.
  • agar agar can be advantageously used in very small amounts, in combination with a carbohydrate material, in the composition of the matrix of an extruded system, said system being consequently stable for a prolonged period in water, and releasing in a controlled manner the active ingredient there-encapsulated.
  • one object of the present invention is to provide a granular delivery system comprising a flavor or fragrance ingredient or composition dispersed as droplets throughout a matrix of polymeric carriers, wherein said carriers comprise at least a carbohydrate material and from 1 to 7% of agar agar.
  • the percentage of agar agar as well as all the proportions mentioned below are given by weight relative to the dried weight of the extruded product.
  • the agar agar used in the invention is in a prehydrated form.
  • the system of the invention is particularly advantageous when used in an aqueous environment.
  • the specific combination of a carbohydrate material with agar agar in the above-cited range of concentrations unexpectedly allows the formation of a gel barrier which prevents the granules from an immediate dissolution in water as it was the case in the prior art, thus providing a slow release of the flavor or fragrance droplets.
  • the invention advantageously provides a system showing a high percentage of retention of the active ingredient there-encapsulated after the particle rehydration, while being easy to manufacture with standard manufacturing equipment.
  • the matrix of the delivery system according to the present invention comprises at least the above-mentioned combination, namely a carbohydrate material and from 1 to 7% of agar agar. Preferably it contains from 1 to 3% and more preferably from 1 to 1.5% of agar agar.
  • the proportions of carbohydrate material are usually comprised between 0 and 95% relative to the dried extruded product, and preferably between 40 and 90%.
  • carbohydrate material used in combination with agar agar in the delivery system of the invention there can be used any sugar or sugar derivative which can be readily processed through extrusion techniques to form a dry extruded solid.
  • suitable materials include those selected from the group consisting of sucrose, glucose, lactose, levulose, fructose, maltose, ribose, dextrose, isomalt, sorbitol, mannitol, xylitol, lactitol, maltitol, pentatol, arabinose, pentose, xylose, galactose, hydrogenated starch hydrolysate or succinylated, chemically modified starch, corn syrup, maltodextrin, polydextrose and derivatives and mixtures thereof.
  • the carbohydrate material is selected from the group consisting of maltodextrin or a corn syrup, a chemically modified starch, a hydrogenated starch hydrolysate or a succinylated or hydrolyzed starch.
  • the maltodextrin used has a dextrose equivalent (DE) of at least 18.
  • polymeric carriers which include maltodextrin.
  • the latter can be the main carbohydrate material of the matrix, or yet, be used in admixture with any one of the sugars mentioned above, preferably sucrose.
  • the polymeric carrier consists of maltodextrin in the form of a narrow cut of polymer chains (Glucidex ® C 1872 ; origin : Roquette America, Inc. Keokuk, Iowa, USA) and from 1 to 7% of agar agar.
  • the active ingredient encapsulated in the system according to the invention will preferably be a hydrophobic flavor or fragrance ingredient or composition of current use.
  • the polarity or aqueous solubility of the active ingredient may be chosen as a function of the desired retardation of the release for a given application. In fact more hydrophilic components will be released faster as they are able to partition in the outer aqueous environment.
  • flavor or fragrance ingredient or composition as used herein are deemed to define a variety of flavor and fragrance materials of both natural and synthetic origin. They include single compounds and mixtures.
  • the system of the invention may encapsulate volatile or labile components which may be in liquid or solid form, preferably hydrophobic. Specific examples of such components may be found in the current literature, e.g. in Perfume and Flavour Chemicals by S. Arctander, 1969, Montclair N.J. (USA) ; Fenaroli's Handbook of Flavour Ingredients, 1975, CRC Press or Synthetic Food Adjuncts, 1947, by M.B. Jacobs, van Nostrand Co., Inc.
  • Natural extracts can also be encapsulated into the system of the invention; these include e.g. citrus extracts such as lemon, orange, lime, grapefruit or mandarin oils, or coffee, tea, cocoa, mint, vanilla or essential oils of herbs and spices, amongst other.
  • citrus extracts such as lemon, orange, lime, grapefruit or mandarin oils
  • coffee, tea, cocoa, mint, vanilla or essential oils of herbs and spices amongst other.
  • the proportion of active ingredient in the matrix is comprised between 0.1 and 25% by weight relative to the dried extruded product, and preferably between 5 and 16%.
  • the system of the present invention can suit the encapsulation of other avtive ingredients that one wishes to encapsulate such as pharmaceuticals for instance.
  • An emulsifier agent may be added to the mixture constituted by the matrix components and the active ingredient, in proportions varying typically from 0.1 to 10%, and preferably from 0.4 to 2%, relative to the solid product.
  • Typical examples include soya lecithin and citric acid esters of fatty acids, but other suitable emulsifiers are cited in reference texts such as Food Emulsifiers and Their Applications, 1997, edited by G.L. Hasenhuettl and R.W. Hartel, USA.
  • the final products have a moisture content comprised between 2 and 8%.
  • the system of the present invention shows an unexpected and advantageous behavior in an aqueous environment, which can be displayed during a rehydration process.
  • a classical encapsulation system such as disclosed in the prior art, represented for example by US 4,610,890 or US 4,707,367, would dissolve instantly or rapidly in water, thus releasing immediately the active ingredient oil droplets, the granules according to the invention, due to the formation of a more or less strong gel, prevent the instant release of the oil.
  • a gel layer is rapidly formed at the surface of the product. Once the initial layer is formed, no loss of flavor or fragrance oil droplets can occur into the surrounding water. There does not appear to be coalescence of the oil droplets.
  • the particle After complete rehydration in typically 4 to 5 min., the particle is a flexible gel. Strong pressure applied to the particle results in the breakage into smaller gelled pieces. Flavor or fragrance oil is released at the fracture point only.
  • Another object of the present invention is a process for the preparation of a delivery system as defined above, comprising the basic steps of
  • agar agar is used in a prehydrated form.
  • the process above-described embraces a variety of extrusion techniques, depending notably on the materials used and on the amount of water added in the first step of the process, which may have to be reduced during a drying step in order to obtain a final product having an acceptable glass transition temperature (Tg).
  • Tg glass transition temperature
  • the critical glass transition temperature may be at least above 20°C and preferably above 40°C for the major part of applications.
  • the proportions in which water is employed in the present invention therefore vary in a wide range of values which the skilled person is capable of adjusting and choosing as a function of the carbohydrate glass used in the matrix and the required Tg of the final product.
  • step a) the carbohydrate material is mixed with a sufficient amount of water and heated to form a solution.
  • the agar agar is mixed with approximately 11 times its weight in water and allowed to rehydrate.
  • the agar agar suspension is then added to the carbohydrate solution which is then heated to remove sufficient water to form a viscous melt containing from 3 to 12% of water.
  • the active ingredient and an optional emulsifier are then mixed with the melt under high shear to uniformly disperse the active ingredient throughout the melt.
  • the agar agar suspension is added to the preformed emulsion consisting of the active ingredient dispersed as droplets in the carbohydrate matrix. This is then extruded under pressure through a die plate (step b)) and falls into a chilled solvent where the material is cooled to a glass, chopped and the surface washed of actives (step c)). The particles are then dried to remove residual solvent and reduce the moisture content to from 2 to 8%. The shape and size of the extruded solid can be adjusted as a function of the extrusion parameters.
  • the temperature and pressure conditions under which this process is carried out are current and fully described in the US document cited above, the teaching of which is hereby included by reference and forms an integral part of the present specification.
  • this document discloses a method for the production of stable, spherical particles of viable micro-organisms which comprises the steps of mixing a culture concentrate with a bulking agent to form a homogeneous wet granulate, extruding the wet granulate through a die to produce filaments having a diameter of approximately the size of the desired spheres and then using a spheroniser device which comprises a plate that rotates at a tangential speed sufficient to cause the filaments to be shaped into discrete spherical particles, and finally drying the particles.
  • a spheroniser device which comprises a plate that rotates at a tangential speed sufficient to cause the filaments to be shaped into discrete spherical particles, and finally drying the particles.
  • the glass transition temperature of the extruded mass is relatively low because of the large proportion of water used as plasticiser.
  • the additional drying step is thus necessary to evaporate some water from the system, thus increasing the Tg to a sufficient value to provide a product
  • the drying step may be avoided.
  • the drying step there is no need to first blend the hydrophilic active material and the matrix materials with a large amount of water to obtain a homogeneous melt. It is possible in fact to heat a substantially solid mixture of these ingredients, containing only a small amount of plasticiser, to its glass transition temperature, and to press-feed the extruder with this substantially solid mass, under efficient mixing, to ensure formation of an homogeneous melt and obtain a stable extruded product.
  • the homogeneous mixture of active ingredient and carbohydrate matrix prepared in the first step of the process is heated within a screw-extruder in such a way that the temperature of the mixture is above the glass transition temperature of the matrix in order to form a molten mass. Then, the molten mass is extruded through a die.
  • Step c) of the process depends on the technique used.
  • the molten mass can be cooled as it exits the die to a temperature below the glass transition temperature of the matrix.
  • Extruded granules can be manufactured by breaking the extruded material cooled below its glass transition temperature. This crushing step unavoidably loses a certain amount of matter because of the hardness of the material and it can also happen that the encapsulated volatile compound is damaged and partially lost during this step.
  • wet-granulation or melt granulation is used to chop the extruded product as it is still in a plastic state above its glass transition temperature.
  • solid delivery systems which are prepared via a process according to which the uniform melt produced in step a) is obtained by heating the mixture of matrix carbohydrate material, agar agar and active ingredient to a temperature comprised between 90 and 130°C, the mixture being then subsequently extruded trough a die and the molten mass being chopped as it exits the die and before it is cooled to solidify.
  • a low water content is added to the mixture to be melt to guarantee that the glass transition temperature Tg of the resulting melt corresponds to, and is substantially the same as, that of the desired Tg value of the final product.
  • the glass transition temperature of the mixture before extrusion has already the value required for the final product, which temperature is above 20°C and preferably above 40°C so that the product can be stored at ambient temperature in the form of free-flowing granules.
  • this embodiment of the invention can dispense with the additional drying step following the extrusion, intended to remove water in order to increase Tg to an acceptable value.
  • the extruding step of this process requires an extruding apparatus.
  • extruding apparatus is that under the trade name designation of Clextral BC 21 twin-screw extruder equipped with a cutterknife allowing to chop the melt at the die exit, when it is still plastic.
  • extruding apparatuses are not limited to the twin screw variety and may also include, for example, single screw, ram, or other similar extrusion methods.
  • the extrusion apparatus is equipped with a temperature regulation mechanism allowing to increase progressively the temperature of the mixture up to a value comprised typically between 90 and 130°C, at which point it can be extruded through a die.
  • the instant extruded solids resulting from any embodiment of the process according to the invention can be advantageously used to impart or modify the organoleptic properties of a great variety of edible or perfumed end products.
  • these consumer products may include foods, beverages, pharmaceuticals and the like.
  • the incorporation of granules according to the invention in chewing gums or soft chewy confections, tooth-pastes and ice-creams is straightforward and provides improved effects.
  • the granular solids according to the invention may be advantageously incorporated in a perfuming composition added to functional products such as soaps, bath or shower gels, deodorants, body lotions, cosmetic preparations, shampoos or other hair-care products, cleaning products.
  • concentrations in which the extruded solids can be incorporated in such consumer products vary in a wide range of values, which are dependent on the nature of the product to be flavored or perfumed. Typical concentrations, to be taken strictly by way of example, are comprised in a range of values as wide as from a few ppm up to 5 or even 10% of the weight of the flavoring or perfuming composition or finished consumer product into which they are included.
  • Adjuvants such as for example food grade colorants can also be added in a generally known manner, to the extrudable mixtures of the invention, so as to provide colored flavor or perfume systems and granulates.
  • a matrix formulation was prepared with the following ingredients Ingredients Grams % dry Maltodextrin 18 DE 1300 41.50 Sucrose 1300 41.50 Cinnamic aldehyde 470 15.00 Agar agar 1) 31 1.0 Soya lecithin 2) 31 1.0 Water 800 ----- Total 100.00 1) origin : TIC Gums Inc., Belcamp, Maryland, USA 2) origin : Central Soya, Fort Wayne, Indiana, USA
  • the agar agar was mixed with 400 g of water to form a slurry. This was added to a syrup made from the sucrose, maltodextrin and 400 g of water. The mixture was heated to 123° to reduce the moisture content of the syrup.
  • the cinnamic aldehyde and emulsifier were mixed with the concentrated syrup with high shear to form a uniform melt which was then extruded under 2x10 5 Pa pressure through a die plate with 0.8 mm diameter holes into a cold solvent for chilling and breaking of the strands. After drying, 0.5% silicon dioxide was added as free flow agent.
  • the resulting product contained 13.6% by weight of cinnamic aldehyde, 5.7% moisture and had a glass transition temperature of 34°.
  • the particles When 50 g of particles were placed in 500 ml of water, the particles swelled to approximately 3 times their original volume. After 4 days in water, the soft gelled particles were found to contain 13.1 % cinnamic aldehyde by weight (based on the original dry weight of the particles).
  • a matrix formulation was prepared by admixing the following ingredients Ingredients Grams % dry 18 DE maltodextrin syrup 1) 4459 81.50 Fragrance 2) 630 16.00 Soya lecithin 3) 39 1.00 Agar agar 4) 59 1.50 Water 400 ----- Total 100.00 1) Glucidex ® C 1872, 72% solids ; origin : Roquette America, Inc., Keokuk, lowa, USA 2) origin : Firmenich SA, Geneva, Switzerland 3) origin : Central Soya, Fort Wayne, Indiana, USA 4) origin : TIC Gums Inc., Belcamp, Maryland, USA
  • the agar agar was mixed with 400 g of water to form a slurry which was then mixed into the maltodextrin syrup. Further processing steps were the same as described in Example 1. The final granules were found to contain 14.5% fragrance, 6.3% moisture and have a glass transition temperature of 66°. When 50 g of the particles were placed in 500 ml of water, the particles swelled to approximately 2 times their original volume. After 5 days in water, the soft gelled particles were found to contain 14.1% fragrance by weight (based on the original dry weight of the particles).
  • a matrix formulation was prepared by admixing the following ingredients Ingredients Grams % dry Hydrogenated Starch Hydrolysate 1) 4278 88.00 Cold pressed Valencia orange oil 350 10.00 Soya lecithin 2) 18 0.50 Agar agar 3) 53 1.50 Water 350 ----- Total 100.00 1) Polysorb ® C 1895 68% solids ; origin : Roquette America, Inc., Keokuk, Iowa, USA 2) see Example 1 3) origin : TIC Gums Inc., Belcamp, Maryland, USA
  • the particles were prepared according to the method described in Example 2.
  • the final product contained 9.7% of orange oil on a weight basis and 7.5% moisture.
  • 50 grams of the particles were placed in 500 ml of water, the particles swelled to approximately 1.5 times their original volume. After 5 days in water, the soft gelled particles were found to contain 9.1% orange oil by weight (based on the original dry weight of the particles).
  • a matrix formulation was prepared by admixing the following ingredients Ingredients Grams % dry 18 DE maltodextrin 1505 43.00 Sucrose 1505 43.00 Menthol crystals 438 12.50 Soya lecithin 1) 18 0.50 Agar agar 2) 35 1.00 Water 800 ----- Total 100.00 1) origin : Central Soya, Fort Waynes, Indiana, USA 2) origin : TIC Gums Inc., Belcamp, Maryland, USA
  • the particles were prepared according to the method described in Example 1.
  • the final product contained 10.5% menthol on a weight basis and 5.4% moisture.
  • 50 grams of the particles were placed in 500 ml of water, the particles swelled to approximately 3 times their original volume.
  • Flavor content of products was assayed by steam distillation or gas chromatography. Flavor retention after 5 days in water was determined by rehydrating 50 g of granules sized 250-850 ⁇ m in 500 ml of water in water in a shallow covered dish. After 5 days in water, the gel particles were filtered on a 250 ⁇ m mesh screen and washed with 200 ml of water. Both the washed particles and filtrate were steam distillation for oil content. The rehydration properties of the particles were examined by light microscopy.
  • the gelled particles appear to be stable over time as indicated by the fact that over 90% of the oil in the particles remained after sitting for 5 days in water.
  • Example 1 Four batches were prepared according to respectively Example 1, 2, 3 and 4, hereafter respectively referred as B1, B2, B3 and B4.
  • a fifth batch lacking agar agar was prepared according to the process described in Example 1, by admixing the following ingredients : Ingredients Grams % dry Maltodextrin 18 DE 1505 44.55 Sucrose 1505 44.55 Cold pressed Valencia orange oil 350 10.36 Soya lecithin 1) 18 0.54 Water 400 ----- Total 100.00 1) origin : Central Soya, Fort Wayne, Indiana, USA
  • Moisture determination of the finished products was carried out by Karl Fisher titration. Flavor content of the products was assayed by steam distillation or gas chromatography. Flavor retention after 5 days in water was determined by rehydrating 50 g of granules sized 250-850 ⁇ m in 500 ml of water in water in a shallow cover dish. After 5 days in water, the gel particles were filtered on a 250 ⁇ m mesh screen and washed with 200 ml of water. Both the washed particles and filtrate were steam distilled for oil content. The rehydration properties of the particles were examined by light microscopy.
  • Table I reports the results of these measurements : Table I Batch Number Percentage of oil retention after 5 days in water Rehydration observations B1 96.3 • Swells to 3 times volume • Soft gel formed B2 97.2 • Swells to 2 times volume • Soft gel formed B3 93.8 • Swells to 1.5 times volume • Soft gel formed B4 92.2 • Swells to 3 times volume • Soft gel formed B 5 0 • Dissolution in 60 s in water • No gel formed

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Claims (19)

  1. Système de relargage granulaire comprenant un ingrédient ou une composition d'arôme ou de fragrance distribué sous forme de gouttelettes dans une matrice de véhicules polymères, dans lequel les véhicules comprennent au moins un matériau glucidique et entre 1 et 7% d'agar agar préhydraté, par rapport au poids sec du système de granulés.
  2. Système de relargage selon la revendication 1, dans lequel les véhicules comprennent entre 1 et 3 % d'agar agar.
  3. Système de relargage selon la revendication 1, dans lequel les véhicules comprennent entre 1 et 1,5% d'agar agar.
  4. Système de relargage selon la revendication 1, dans lequel l'ingrédient ou la composition d'arôme ou de fragrance est hydrophobe.
  5. Système de relargage selon la revendication 1, dans lequel le matériau glucidique est sélectionné dans le groupe consistant d'une maltodextrine ou de sirop de maïs, d'un amidon modifié chimiquement, d'un hydrolisat d'amidon hydrogéné et d'un d'amidon succinylé ou hydrolysé.
  6. Système de relargage selon la revendication 1, dans lequel les véhicules se composent de maltodextrine sous forme d'une coupe étroite de chaînes polymères et de 1 à 7% d'agar agar.
  7. Système de relargage selon la revendication 6, dans lequel les véhicules se composent de maltodextrine sous forme d'une coupe étroite de chaînes polymères et de 1 à 3% d'agar agar.
  8. Système de relargage selon la revendication 5, dans lequel les véhicules polymères comprennent en outre un sucre, sélectionné dans le groupe se composant de saccharose, glucose, lactose, maltose, fructose, isomalt, sorbitol, mannitol, xylitol, lactitol, maltitol, et de sirop de maïs hydrogéné.
  9. Système de relargage selon la revendication 5, dans lequel la maltodextrine a un équivalent dextrose égal ou supérieur à 18.
  10. Système de relargage selon la revendication 1, dans lequel l'ingrédient ou la composition d'arôme ou de fragrance représente de 0,1 à 25% en poids par rapport au système granulaire sec.
  11. Système de relargage selon la revendication 10, dans lequel l'ingrédient ou la composition d'arôme ou de fragrance représente de 5 à 16% en poids par rapport au système granulaire sec.
  12. Procédé pour la préparation d'un système de relargage comme défini dans la revendication 1, comprenant les étapes suivantes:
    a) combiner et mélanger un ingrédient ou une composition d'arôme ou de fragrance avec une matrice comprenant une solution aqueuse d'au moins un matériau glucidique, de 1 à 7% d'agar agar préhydraté, et facultativement un émulsifiant, sous conditions de température et de mélange utiles pour produire un fondu uniforme de ceux-ci;
    b) extruder le fondu uniforme au travers d'une filière;
    c) hacher, couper, broyer ou pulvériser le matériau obtenu comme sorti de filière ou après refroidissement du fondu; et
    d) facultativement sécher.
  13. Procédé selon la revendication 12, dans lequel la matrice est constituée d'un fondu chaud de glucides avec 3 à 12% d'humidité.
  14. Procédé selon la revendication 12, dans lequel l'étape d) est suivie par le mélange des particules obtenues avec un agent d'écoulement libre.
  15. Usage d'un système de relargage selon la revendication 1, pour la libération d'un ingrédient ou d'une composition aromatisant ou parfumant.
  16. Produit ou composition aromatisé qui comprend comme ingrédient actif, un système de relargage selon la revendication 1.
  17. Produit ou composition aromatisé selon la revendication 16, sous la forme d'une gomme à mâcher ou d'une confiserie molle, d'une glace, d'un biscuit, d'une préparation pharmaceutique ou d'un dentifrice.
  18. Produit ou composition parfumé qui comprend comme ingrédient actif, un système de relargage selon la revendication 1.
  19. Produit ou composition parfumé selon la revendication 18, sous la forme d'un savon, d'un gel douche ou bain, d'un shampooing ou d'un autre produit de soins pour les cheveux, d'une lotion pour le corps, d'une préparation cosmétique, d'un déodorant et d'un produit de nettoyage.
EP02710248A 2001-02-16 2002-02-08 Composition aromatique et/ou de parfum encapsulee Expired - Lifetime EP1361803B1 (fr)

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US09/784,121 US6932982B2 (en) 2001-02-16 2001-02-16 Encapsulated flavor and/or fragrance composition
PCT/IB2002/000404 WO2002065858A1 (fr) 2001-02-16 2002-02-08 Composition aromatique et/ou de parfum encapsulee

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CA2438516A1 (fr) 2002-08-29
US6932982B2 (en) 2005-08-23
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BR0207005A (pt) 2004-02-17
DE60218430D1 (de) 2007-04-12
ES2280512T3 (es) 2007-09-16
WO2002065858A1 (fr) 2002-08-29
US20020187223A1 (en) 2002-12-12
ATE354970T1 (de) 2006-03-15
CN1491084A (zh) 2004-04-21
CN100508787C (zh) 2009-07-08

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